Clifford A. Wright's Recipes: Vegetables

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

January 19, 2019

Home > Recipes > Vegetables

Crispy Fried Fennel with Light Tomato Sauce
(Italy)
Fennel cooked until crispy in olive oil with a light tomato sauce
posted: 01/04/2007

Dandelion
(Italy/Campania)
Sauteed dandelion in olive oil
posted: 01/04/2007

Escalivada - Catalan Vegetable Medley
Escalivada
(Spain/Catalonia)
Catalan-style ratatouille with eggplant, bell pepper and vinaigrette
posted: 01/11/2007

Fennel au Gratin
Finocchio Gratinate
(Italy/Tuscany)
Fennel baked au gratin with bread crumbs
posted: 01/04/2007

Gianfottere - Oven-baked Vegetables
Gianfottere
(Italy/Campania)
Mixed vegetables layered in a baking casserole and slowly baked with olive oil and herbs
posted: 09/30/2012

Golden Beets with Olive Oil and Balsamic Vinegar
(Italy)
Golden beets with an olive oil and balsamic vinegar dressing
posted: 01/03/2007

Green Beans in Olive Oil
Zeytinyagli Taze Fasulye
(Turkey)
Green beans cooked in olive oil with onions and tomatoes
posted: 01/11/2007

Green Beans with Pine Nuts
(Italy)
Green beans with pine nuts fried in olive oil
posted: 01/03/2007

Green Beans Wrapped in Prosciutto
(Italy)
Green beans wrapped in slices of prosciutto garnished with lemon zest
posted: 01/03/2007

Greens Beans with Pomegranate Molasses
Lubya bi'l-Rumman
(Arab Levant/Syria)
Green beans stewed in tomatoes, spices, garlic-cilantro pesto and pomegranate molasses
posted: 01/03/2015

Algerian Potato Purée with Cheese

Artichoke with Salmoriglio Sauce

Asparagus and Portobello Mushrooms

Asparagus with Olive Oil and Lemon Juice

Asparagus with Pistachios

Asparagus with Red Chile Flakes

Asparagus with Tuna and Caper Foam

Baked Stuffed Zucchini

Bamya bi'l-Zayt

Batter-fried Broccoli

Beets with Yogurt

Braised Cabbage

Broccoli and Roasted Red Bell Pepper

Broccoli in Tomato Sauce

Broccoli with Golden Bread Crumbs, Oil-cured Olives, and Orange Zest

Broccoli with Mezithra Cheese

Broccoli with Oil-cured Olives and Lemon Zest

Broccoliflower with Bagna Cauda

Broiled Broccoli

Broiled Potato and Cheese Patties

Brussels Sprouts, Potatoes, and Burrata Cheese

Cabbage with Crispy Roasted Duck Skin and Juniper Berries

Carrots with Marsala

Cauliflower Gratin

Cheesy Swiss Chard Gratin

Chickpeas and Artichoke in Red Tuna Sauce

Chickpeas and Tuna

Chickpeas in Zimino Sauce

Chickpeas with Pancetta and Ricotta

Creamed Eggplant

Crispy Fried Fennel with Light Tomato Sauce

Dandelion

Escalivada - Catalan Vegetable Medley

Fennel au Gratin

Gianfottere - Oven-baked Vegetables

Golden Beets with Olive Oil and Balsamic Vinegar

Green Beans in Olive Oil

Green Beans with Pine Nuts

Green Beans Wrapped in Prosciutto

Greens Beans with Pomegranate Molasses

Griddled Broccoli

Hash of Brussels Sprouts with Bacon and Hazelnuts

Kohlrabi Chieti Style

Leeks in Egg and Lemon Sauce

Lentils with Four Onions

Lentils with Lemon

Lima Beans Sweet and Sour

Mashed Potatoes

Mashed Potatoes with Salt Pork and Swiss Chard

Mussels with Spinach

Cucina Paradiso is a cookbook, not some dry, dull gastronomic text. The recipes are seductively written, and powerfully appealing. And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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